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DAHI KE ALOO KI SABZI
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4.34 from 6 votes

Dahi Ki Aloo Ki Sabzi

Potatoes cooked in a tangy delicious yogurt sauce/ curry
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Satvik food, Side Dish
Cuisine: North Indian Cuisine
Keyword: Dahi aloo sabzi, dahi ke aloo
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 4 medium Potatoes / Aloo Boiled
  • 1 cup Yogurt/ Dahi
  • 4 Green chilies/Hari Mirch
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1 tsp Coriander Powder/ Dhaniya Powder
  • 1/2 tsp Turmeric/ Haldi
  • 1/2 tsp Ginger / Adrak Grated
  • To Taste Salt / Namak

Tempering/ tadka

  • 3 tsp Cooking Oil
  • 4 Dried whole red chilies
  • 1 tsp Cumin/ Jeera
  • 1/3 tsp Mustard Seeds/ Rai
  • 1/4 tsp Fennel seed/ Saunf
  • 1/4 tsp Asafoetida/ Hing

Instructions

  • Take boiled and peeled potatoes in a bowl and roughly mash them(don’t make a paste )
  • Heat oil (or use half ghee and half oil if you wish) in a pan.
  • Add the tempering ingredients ,when seeds start crackling ,add slit green chilies and saute for a few seconds.
  • Remove the pan from the flame and add all the powdered spices(turmeric,chili powder,coriander powder)
  • Immediately add beaten yogurt and stir once.(see the tips)
  • Put the pan on the gas and add boiled potatoes and ginger and mix.
  • Add water (depends on how thick curry you prefer)
  • Now add salt and let it boil on medium flame .Keep stirring till it start boiling to avoid curdling.
  • Cook for approx 3-4 minutes on medium flame.
  • When it starts to thicken then add chopped fresh coriander and switch off the flame
  • Serve hot with poori, paratha or any bread of your choice.

Notes

Tips and Notes-
  • To avoid curdling of yogurt in the curry-use chilled yogurt and beat it well ,remove the pan from the flame while adding the curd,keep stirring the curry while cooking for approx 2-3 minutes or till it start boiling after adding the curd.
  • You may also add 1 tsp gram flour/besan or refined flour/maida in the yogurt to avoid curdling.
  • Add a piece of mango pickle at step -9  for a tangy achari flavour.
  • You can make the curry with either fresh or slightly sour curd,depending on your choice and can add 1/2 to 1 tsp of  lemon juice if using fresh yogurt.
  • Boiled and refrigerated cold potatoes give best result. I always boil the potatoes and keep refrigerated for some time before making dahi waley aloo.